Brew #5, Redheaded Ryerish Ale, July 26, 2014

Brew #5 was another recipe from Midwest supplies: Redheaded Ryerish Ale.  I must confess I did not buy this from Midwest - I went to my local shop for the ingredients.  I don't recommend this method because it is much more expensive, even factoring in shipping cost.

Recipe
Batch Size: 5 gal
Boil Size: 3 gal
Target OG: 1.066
Target FG: 1.016
Style: Rye Irish Red
Recipe Type: Extract with specialty grains
Boil Time: 60 minutes

Water:
Acadia bottled spring water

Specialty Grains:
0.25 lbs Carared (Weyermann)
0.25 lbs English Dark Crystal
0.25 Victory
1 oz English Roasted Barley

Fermentables:
9.9 lbs Rye LME

Hops:
1oz Nugget (pellets) @ 60 min.
1oz Palisade (pellets) @ 15 min.
1oz Centennial (pellets) @ 15 min.
1oz Palisade (pellets) @ 5 min.
1oz Centennial (pellets) @ 5 min.

Yeast:
WLP 051 California V Ale Yeast

Brewing Notes
7/26/2014 - Brew Day:

• Sanitized (star san) my cold side equipment in the big mouth bubbler primary.
• Heated 3 gal water to 155 F in 5 gallon economy stainless kettle on the stovetop.
• Steeped specialty grains in muslin bag for 25 minutes.
• Removed the grain bag and held it above the kettle to drain.
• Brought to boil
• Removed kettle from the burner.
• Added 3.3 lbs rye LME and stirred well
• Return the kettle to the burner and bring back to boil
• Set timer for 60 minutes and added hops per the recipe schedule
• At 20 minutes, paused the timer, removed the kettle from the burner, and added 6.6 lbs Rye LME and stirred thoroughly.
• Returned to boil and resumed the timer, adding the remaining hop additions per the recipe schedule.
• At 0 minutes, moved the kettle to the ice bath in my sink to chill. Chilled/diluted to 76F and 5 gallons.
• Took an OG reading of 1.065, corrected to 1.067
• Pitched the yeast directly from the White Labs vial.
• Put the BMB in the beer corner of the dining room with blowoff tube just in case (standard practice now).

7/26 - 8/7/2014 - Primary Fermentation:
Racked to 5 gallon glass carboy on 8/7.  Gravity was 1.020

8/7-8/28/2014 - Secondary Fermentation:
My patience was improving - 3 whole weeks in the secondary.

8/28/2014 - Bottling:
Bottled per our standard practice. This would have meant 5oz of corn sugar to prime. Gravity was 1.018, which I calculated to me 6.4% abv.  Yield was 51 12 oz bottles

9/5/2014 - First Taste:
Dead flat

9/12/2014 - Second Taste:
Dead flat

9/16/2014 - Third Taste:
1/2 carbonated

Eventually this one carbonated fully, around 8 weeks after bottling.  This tasted very malty and we did drink it all, but I noted that this is not a repeat. I don't know if this is because it wasn't very good or because it tried my patience for bottle carbonating.